Homemade Butter-Fingers

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Do you have left over candy corn from halloween?  I know I do.  At a loss as to what to do with it?  Well, whatever you do don't toss it.  Make this yummy version of a classic candy instead.  That's right, you can make butter-fingers right from your own kitchen in a matter of minutes!

What you will need:

• 1 cup candy corn (I had a cup of the autumn mix left from when I made chocolate covered candy corn)
• 1/3 cup creamy peanut butter
• 1 graham cracker sheet, crumbled
• 1/2 cup bitter-sweet chocolate chips

How to make butter-fingers:

Grease a cake pan with a generous amount of cooking spray.

Spray the inside of a microwave safe bowl generously with cooking spray.

Pour the candy corn into the bowl.

Microwave for 30 seconds, then stir.

Repeat the cycle of heating for 30 seconds then stirring until the candy has melted.

For me, this took 3 times.

Be careful not to over heat the candy.

It should be slightly puffy when it is ready.

When the candy is melted, immediately add the graham cracker crumbles and the peanut butter.

Stir until completely combined.

Pour the candy mixture out into the cake pan.

Using a spoon, press the candy into a sheet that is about 1/4" thick.

In a microwave-safe bowl, heat the chocolate chips for 30 seconds, remove and stir, then heat for an additional 40-45 seconds or until chocolate has melted.

Pour the chocolate over the candy sheet, and evenly spread to cover the candy.

Place the cake pan into the refrigerator and allow the chocolate to set.

This took about 20 minutes.

Once chilled, peel the candy sheet from the cake pan, and cut into bite-sized pieces using a pizza cutter.

Yum!  Homemade butter-fingers from you left over candy corn.  

Chocolate Covered Graham Crackers

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Such a wonderful treat: light and crisp graham crackers covered in rich bitter-sweet chocolate.  This is a great afternoon pick-up, or bed-time snack enjoyed with a tall glass of cold milk!  

To make this treat you will need.

• 1/2 cup bitter-sweet chocolate chips (I used Ghirardelli Double Chocolate Baking Chips and these are what I would recommend)
• 3 graham cracker sheets

Steps:

Using either a double boiler or a heat-resistant glass bowl placed on top of a simmering pot of water, melt your chocolate until smooth.

When the chocolate has melted, remove the bowl from the pot of water.

Break the graham cracker sheets into four small rectangles.

One by one, dip each of the crackers into the chocolate, press down lightly to make sure that the chocolate completely coves side that is facing down.

Using a fork, flip the graham cracker over.

Lift the covered graham cracker out of the chocolate, and transfer to a wax paper lined plate.

I used my fork to create a pretty design in the chocolate by moving my fork in a circular motion lightly over the top of the chocolate coved cracker.

Put the plate with your dipped grahams on it in the fridge, and wait (I know, its the hardest part when chocolate is involved) until the chocolate has set.

What a delightful little snack to share (or not.)